A STUDY has been published featuring research by the University of Reading showing prebiotic supplements can reduce inflammation.
Researchers from the university collaborated with colleagues from Myota, KU Leuven, and the University of Geneva on a study which examined the effect of prebiotics on participants.
A sample of 40 participants was given 10g of a prebiotic fibre blend to consume each day and received healthy eating advice for three months, while a control group of 20 was just given healthy eating advice for the same period.
Researchers observed a reduction in a protein called C-reactive protein in those taking prebiotics, which signals reduced inflammation in the body– a condition not observed in the control group
They also saw improvements in their mental health, which was also not seen in the control group.
Despite the small sample size, researchers believe that the study implies dietary supplements could be useful for relieving symptoms of stress, anxiety, and depression in people with metabolic syndrome, addressing concerns for those experiencing cardiovascular disease, obesity, and type-2 diabetes.
The supplement was made using fructooligosaccharides, a type of carbohydrate which is commonly found in fruits and vegetables such as onions, garlic, and bananas, but can also be synthesised artificially in laboratories.
They also contained inulin, a starchy substance which isn’t digested in the stomach, instead helping beneficial bacteria to grow within the bowels, maltodextrin, and guar gum.
The study was funded by Innovate UK and BBSRC, as well as prebiotic company Myota, and has now been published in the British Journal of Nutrition.
Dr Piril Hepsomali, a researcher in psychology at the University of Reading, said: “People with metabolic syndrome tend to have high levels of inflammation and this could affect their mental wellbeing.
“We know that some gut bacteria produce short chain fatty acids that can regulate inflammation.
The prebiotic blend increased beneficial gut bacteria, in particular Bifidobacterium and Parabacteroides, which are known to break down fibre and produce short chain fatty acids.
“We think the increase in these species, and the subsequent reduction in markers of inflammation, are playing a role in improving the mood of our participants.”
Dr Caitlin Hall, Head of Research for Myota, said: “Having seen these positive results, we are now exploring more creative food formats to make prebiotics more accessible as part of a daily diet.”
The study is available to read via: cambridge.org/core/journals/british-journal-of-nutrition
